Brunch Hot Chicken Salad
This creamy chicken and rice casserole with mushrooms and water chestnuts is full of flavor that is suitable served for brunch, lunch or supper. Enjoy it with salad and sweet bread such as Sweet Poppy Seed Bread.
Check out the video tutorial to watch me make this recipe.
Watch the video tutorial for this recipe.
Brunch Hot Chicken Salad
Creamy chicken casserole full of flavor that will serve well for brunch, lunch or supper.
Ingredients
- 1 hen cooked, deboned, chopped
- 2 cups cooked rice
- 2-3 boiled eggs diced
- 1 small onion chopped
- 2 teaspoon lemon juice
- 1½ cup celery or mushrooms chopped (use both or either)
- 1 can water chestnuts chopped
- 1 cup mayonnaise
- 1 can cream of mushroom soup
- 1 teaspoon garlic powder
- 1 tablespoon hot sauce
- 1 tablespoon Worcestershire sauce
- 1½ cups cheddar cheese shredded
Instructions
- Combine all ingredients except cheese. Refrigerate overnight or several hours. Remove at least 1 hour before cooking and add cheese to top. Bake 350F 25-30 minutes, or until headed thorough.